Wash the kale well and remove the leaves from the stems. Save the stems for cooking or smoothies or discard them. Roughly chop the kale leaves.

Heat 1 tablespoon of oil in a large sauté pan over medium heat.

Add the garlic and sauté about 3 minutes until fragrant and slightly softened.

Add the kale leaves and stir constantly until all of the leaves are coated with oil and they begin to darken.

Reduce heat to medium-low, cover the pan and allow the kale to cook 3 to 5 minutes until softened. Careful not to over-cook the kale or else it will lose some of its nutrients.

Place your oven on its high broil setting.

Lay the sole fillets on a foil-lined baking sheet and drizzle each fillet with a small amount of grapeseed or olive oil.

In a small bowl, stir together all of the spices. Sprinkle the spices evenly over the sole fillets (you will end up using all of the spice mix) and gently pat it into the fish.

Put the fish in the oven on the second to the highest rack and allow fish to cook 8 to 10 minutes (depending on the thickness of the fish).

Serve the sole on a bed of sautéed kale and drizzle fresh lemon juice over everything.